Chef Ted Dorsey, chef and owner of The Mill Restaurant in downtown St. Petersburg, practically grew up in the kitchen, in family-owned and operated restaurants where he discovered his lifelong passion for “All Things Food.”
He began his culinary education in Springville, Alabama, where he spent summers with his grandmother. She taught him to recreate magic in the Southern roots recipes and techniques that Chef Ted uses to this day.
Ted went on to attend the international cooking school Le Cordon Blue, and after graduation found a position in South Tampa at the highly regarded Mise en Place with award-winning Chef Marty Blitz. Ted’s next position was as executive sous chef for Bryce Wittlesy of Chez Bryce, a classic French Mediterranean Restaurant.
Chef Ted was then approached by restaurateur Gordon Davis, who was planning a new concept restaurant and wanted Chef Ted to help develop and design exciting new concepts for diners. Over the next five years the two opened three popular new venues in the Tampa Bay area: Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar and Market, and Copperfish Seafood Grill & Oyster Bar. Ted designed all menus and served as executive chef.
Through the years, Chef Ted built relationships with farmers and fresh gulf seafood purveyors, and these relationships helped him create unique experiences for his diners.
Those relationships also caught the attention of a group of developers planning Hotel Zamore and Castille Restaurant in St. Pete Beach. Chef Ted was hired to create the menus and supervise all the dining and bar facilities. The restaurant opened to rave revues
The next step for Ted would be to open his own restaurant. With partner Jason Griffin “Mr. Hospitality,” and their company D&G Holdings, the two brought to life a new exciting concept: The Mill in downtown St. Petersburg. The rest is history in the making.